Open Access
Edible films and coatings: a review.
S. Chapman,L. Potter +1 more
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The article was published on 2004-01-01 and is currently open access. It has received 323 citations till now. The article focuses on the topics: Food additive.read more
Citations
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Journal ArticleDOI
Native and modified starches as matrix for edible films and covers
TL;DR: In this article, the authors discuss the use of modified starch as a matrix for to produce films and coating, and discuss the aspect of the dependence on modified starch matrix on the structure of the films.
Journal Article
INTERACTIVE EFFECTS OF RELATIVE HUMIDITY, COATING METHOD AND STORAGE PERIOD ON QUALITY OF CARROT (cv. Nantes) DURING COLD STORAGE
TL;DR: In this article, the interactive effects of Relative Humidity (RH), Coating Method (CM) and Storage Period (SP) on Nantes carrot during cold storage at temperature of 0.5°C were investigated for some qualitative characteristics including water content, total soluble solids (TSS), reducing sugar and firmness.
Journal ArticleDOI
Large scale manufacturing of puree-only edible films from onion bulb (Allium cepa L.): Probing production and structure–processing–property correlations
Diógenes dos Santos Dias,Caio G. Otoni,Robson Rosa da Silva,Andréia Bagliotti Meneguin,Luiz H. C. Mattoso,Hernane da Silva Barud,Clovis Augusto Ribeiro +6 more
TL;DR: In this article, the authors report on the production of flexible, optically semi-transparent onion-only bioplastics through different all-aqueous film-forming procedures encompassing hydrothermal, grinding, washing, and/or sieving pre-solvent casting steps.
Dissertation
Caracterización física de películas comestibles obtenidas de mucílago de cáscara de tuna (opuntia spp) y almidón de cáscara de papa (solanum tuberosum)
TL;DR: It is concluded that it is viable to obtain films of mucilage and starch of tuna and potato rind, giving added value to by-products of the agro-industry, and in turn contributing to the environment.
Book ChapterDOI
Fundamentals of two-dimensional films and membranes
TL;DR: In this article, general aspects of two-dimensional films and membranes using biopolymers as raw materials are addressed The main processing methods to obtain dense (casting, coating, layer by layer, and extrusion) and porous (particulate leaching, thermally induced phase separation, and electrospinning) structures are introduced Despite the wide variety of techniques available, most biopolymer will need to undergo matrix modifications to obtain the desired material processability and functional properties These modification strategies based on plasticization, cross-linking processing with ionic liquids, blending, and composite formation
References
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Journal ArticleDOI
Natural-based plasticizers and biopolymer films: A review
TL;DR: The use of natural and/or biodegradable plasticizers, with low toxicity and good compatibility with several plastics, resins, rubber and elastomers in substitution of conventional plasticizers attracted the market along with the increasing worldwide trend towards use of biopolymers.
Journal ArticleDOI
Chitin--the undisputed biomolecule of great potential
TL;DR: This most versatile amino polysaccharide, chitin, is surely an undisputed biomolecule of great potential and an unlimited R&D efforts are needed to find new applications, which are necessary to realize its full potential.
Journal ArticleDOI
Natural Biopolymer-Based Nanocomposite Films for Packaging Applications
Jong-Whan Rhim,Perry K.W. Ng +1 more
TL;DR: In this review, recent advances in the preparation of natural biopolymer-based films and their nanocomposites, and their potential use in packaging applications are addressed.
Journal ArticleDOI
Biopolymer-based antimicrobial packaging: a review.
Dong Su Cha,Manjeet S Chinnan +1 more
TL;DR: In recent years, antimicrobial packaging has attracted much attention from the food industry because of the increase in consumer demand for minimally processed, preservative-free products.
Journal ArticleDOI
Advances in Edible Coatings for Fresh Fruits and Vegetables: A Review
TL;DR: The use of different edible coatings (polysaccharides, proteins, lipids and composite) as carriers of functional ingredients on fresh fruits and vegetables to maximize their quality and shelf life is discussed.